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Carrot and Black Bean Empanadas https://www.metro.ca/userfiles/image/recipes/empanadas-carotte-haricots-noirs-11237.jpg PT30M PT30M PT1H30M
Prepare the doughAdd the diced carrots in a small pot and cover with water. Bring to a boil and cook for 10 minutes or until the carrots are tender. Drain and transfer to a food processor.Add the flour, water, oil, and salt. Pulse until you get a dough. Remove the dough from the food processor and place it on a clean, lightly floured workspace. Knead the dough until the texture is soft and not very sticky. Add more flour if needed.Cover the ball of dough with plastic wrap or a damp cloth. Let rest for at least 30 minutes.Prepare the fillingAdd the onion, garlic, bell pepper, zucchini, and black beans in the food processor. Pulse to finely dice the vegetables and black beans but make sure not to turn them into a puree. Set aside.In a pan, heat the oil. Add the cumin seeds and hot pepper flakes. Cook for 2 minutes in the oil.Add the vegetable and black bean mixture as well as the salt and cinnamon. Cook for 5-6 minutes while regularly stirring. Set aside.Stuff the dough with the fillingPreheat the oven to 375°F.Line two baking sheets with parchment paper or any other non-stick baking sheet.Place the dough ball on a clean workspace. Divide the dough into 4. Keep one piece on the workspace and cover the three others with a damp cloth.Flour your workspace, if needed, and roll out the dough using a rolling pin. Roll it out as thin as possible, about 2-3 mm thick.Use a 9 cm cookie cutter (you can also use the rim of a glass or the lid of a large mason jar) to cut circles in the dough. Shape the leftover scraps into a new dough ball and roll it out and cut more circles. You should get about 6 circles from every ball of dough for a total of 24 circles.Add about 5-7.5 mL (1 to 1.5 teaspoon) of filling on the centre of each circle of dough and press it down. Dampen the edges with a bit of water and fold in two, pressing the edges together to seal it shut. Repeat with the remaining circles and filling and cover the shaped empanadas with a damp cloth.Melt the margarine. Use a brush to cover both sides of the empanada with the margarine. Place them on the baking sheets and sprinkle chili powder or paprika on top.Bake in the oven for 15 to 18 minutes or until the empanadas are golden.While the empanadas bake, prepare the sauceAdd all the ingredients into a cylindrical container. Use an immersion blender to reduce into a rough puree. Set aside.Serve the empanadas with the sauce.Source: Loounie
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Dough 1/2 tasse (125 ml) diced carrots 2 cups (500 ml) all purpose flour 1/2 cup (125 ml) water 2 tablespoon (30 ml) olive oil 1/2 teaspoon (2,5 ml) salt 1/4 cup (60 ml) Naturalia vegan margarine 1 teaspoon (5 ml) chili powder or paprika flour for the workspace Filling 1 small onion halved 1 garlic clove 1 red bell pepper seeded 1 zucchini quartered 1 cup (250 ml) cooked black beans 1 tablespoon (15 ml) olive oil 1/2 teaspoon (2,5 ml) whole cumin seeds 1/4 teaspoon (1,25 ml) red pepper flakes 1/2 teaspoon (2,5 ml) salt 1/4 teaspoon (1,25 ml) ground cinnamon Green sauce 1/4 cup (60 ml) olive oil juice of 1 lime 1 cup (250 ml) fat leaf parsley chopped or 125 ml (1/2 cup) fat leaf parsley + 125 ml (1/2 cup) carrot tops (if they are nice) 1 garlic clove chopped 1 scallion chopped
Carrot and Black Bean Empanadas

Carrot and Black Bean Empanadas

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24
Main course
0:30
Preparation
0:30
COOKING
1:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • Dough
  • 1/2 tasse
    (125 ml)
    diced carrots
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  • 2 cups
    (500 ml)
    all purpose flour
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  • 1/2 cup
    (125 ml)
    water
  • 2 tablespoon
    (30 ml)
    olive oil
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  • 1/2 teaspoon
    (2,5 ml)
    salt
  • 1/4 cup
    (60 ml)
    Naturalia vegan margarine
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  • 1 teaspoon
    (5 ml)
    chili powder or paprika

  • flour for the workspace
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  • Filling
  • 1
    small onion halved
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  • 1
    garlic clove
  • 1
    red bell pepper seeded
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  • 1
    zucchini quartered
  • 1 cup
    (250 ml)
    cooked black beans
  • 1 tablespoon
    (15 ml)
    olive oil
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  • 1/2 teaspoon
    (2,5 ml)
    whole cumin seeds
  • 1/4 teaspoon
    (1,25 ml)
    red pepper flakes
  • 1/2 teaspoon
    (2,5 ml)
    salt
  • 1/4 teaspoon
    (1,25 ml)
    ground cinnamon

  • Green sauce
  • 1/4 cup
    (60 ml)
    olive oil
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  • juice of 1 lime
  • 1 cup
    (250 ml)
    fat leaf parsley chopped or 125 ml (1/2 cup) fat leaf parsley + 125 ml (1/2 cup) carrot tops (if they are nice)
  • 1
    garlic clove chopped
  • 1
    scallion chopped
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Imprimer ma sélection

Preparation

Prepare the dough

Add the diced carrots in a small pot and cover with water. Bring to a boil and cook for 10 minutes or until the carrots are tender. Drain and transfer to a food processor.

Add the flour, water, oil, and salt. Pulse until you get a dough. Remove the dough from the food processor and place it on a clean, lightly floured workspace. Knead the dough until the texture is soft and not very sticky. Add more flour if needed.

Cover the ball of dough with plastic wrap or a damp cloth. Let rest for at least 30 minutes.

Prepare the filling

Add the onion, garlic, bell pepper, zucchini, and black beans in the food processor. Pulse to finely dice the vegetables and black beans but make sure not to turn them into a puree. Set aside.

In a pan, heat the oil. Add the cumin seeds and hot pepper flakes. Cook for 2 minutes in the oil.

Add the vegetable and black bean mixture as well as the salt and cinnamon. Cook for 5-6 minutes while regularly stirring. Set aside.

Stuff the dough with the filling

Preheat the oven to 375°F.

Line two baking sheets with parchment paper or any other non-stick baking sheet.

Place the dough ball on a clean workspace. Divide the dough into 4. Keep one piece on the workspace and cover the three others with a damp cloth.

Flour your workspace, if needed, and roll out the dough using a rolling pin. Roll it out as thin as possible, about 2-3 mm thick.

Use a 9 cm cookie cutter (you can also use the rim of a glass or the lid of a large mason jar) to cut circles in the dough. Shape the leftover scraps into a new dough ball and roll it out and cut more circles. You should get about 6 circles from every ball of dough for a total of 24 circles.

Add about 5-7.5 mL (1 to 1.5 teaspoon) of filling on the centre of each circle of dough and press it down. Dampen the edges with a bit of water and fold in two, pressing the edges together to seal it shut. Repeat with the remaining circles and filling and cover the shaped empanadas with a damp cloth.

Melt the margarine. Use a brush to cover both sides of the empanada with the margarine. Place them on the baking sheets and sprinkle chili powder or paprika on top.

Bake in the oven for 15 to 18 minutes or until the empanadas are golden.

While the empanadas bake, prepare the sauce

Add all the ingredients into a cylindrical container. Use an immersion blender to reduce into a rough puree. Set aside.

Serve the empanadas with the sauce.

Source: Loounie

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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